Ingredients
The following ingredients have 4 Servings
- 2 1/4 Cups Water
- 1 Cup Uncooked White rice ((I like Jasmine rice))
- 1 Cup Cucumber, (grated (about 1 large cucumber))
- 4 Sheets Nori, (broken into peices)
- 2 Cans Genova Albacore Tuna in Olive Oil, (drained)
- 1/4 Cup Reduced-sodium soy sauce ((GF if needed))
- 1/2 Cup Plain, non-fat Greek yogurt ((dairy-free plain yogurt works well too))
- 1/4 Cup Unseasoned rice vinegar
- 4 tsp Sriracha
- 1 Large avocado, (diced)
- Sliced green onion, (for garnish)
- Sesame seeds, (for garnish)
Instruction
- In a large, high-sided pan bring the water to a boil. Once boiling, stir in the rice, cucumber, nori, and tuna. Bring back to a boil and cook for 2 minutes, stirring occasionally.
- Stir in the soy sauce, reduce the heat to low, and cover and simmer until all the liquid is absorbed, about 20-25 minutes.
- In a small bowl, whisk together the yogurt, rice vinegar and sriracha. Once the rice is cooked, stir the yogurt mixture into the rice until well mixed and creamy.
- Serve with the diced avocado, and green onion and sesame seeds.
- DEVOUR!
